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I know, I know. It’s been forever since I posted a recipe. In my defense, we had a lot going on. The last year has been the busiest, and best, ever. We were involved in a not-so-fun lawsuit (are they ever fun?); planned and executed an incredible destination wedding for our daughter and now son-in-law; put our CA home of 14 years on the market and sold it; purchased our forever home on Maui; packed up and/or purged many years of memories and other junk; moved to Maui!! So, while it’s all great as you can see, my head wasn’t really in the game for posting recipes, even though creating recipes and cooking is always a regular thing for me.

This particular recipe is one I came up with as a way to use a huge bag of broccoli I had gotten at Costco. It turned out great. I’ve made it a few times since and it really is yummy – the family loves it. It’s easy too. As with most healthy, plant-based dishes, there is prep and chopping involved but once that’s taken care of, the rest is a cinch.

And remember, while Earth Day is a great way to commemorate our amazing planet, we need to do it EVERY DAY! Do your best, every day, to avoid animal products (nothing damages the planet more than livestock production and over-fishing), minimize use of single-use products that pollute our oceans and harm sea life, use less electricity, walk or bike instead of driving, consider a hybrid or electric car, pay close attention to water usage and avoid using chemicals in your home. YOU GOT THIS!

Ok, so I’ve been attempting to create a vegan, oil-free, gluten-free banana bread for years with little success.

UNTIL NOW!

Everything I have come up with in the past was fine, edible of course, but wasn’t reminiscent of true banana bread. You know, the super moist, dense, fattening-tasting kind (though I will say I could always taste egg in traditional banana bread and it really grossed me out). This recipe has a special ingredient to give it those qualities it was missing before. Wait for it……

Almond flour!

I know quite a few people are using almond flour these days (think Paleo. Ugh. Pulease). Most people using it are avoiding grains (again, pulease), and using way too much of the stuff, making the baked goods super fattening. I have created this quick-bread with a combination of flours which helps cut down the fat but still gives it that yummy, dense and moist texture of traditional banana bread. Of course, the other trick to amazing banana bread is overripe bananas. I’ve tested this recipe 5 times and it’s come out great every time using 1 1/2 to 1 2/3 cups of banana, which is the equivalent of about 3-4 bananas.

One of the best things about this recipe, other than the texture and flavor, is how quick and easy it is to make. I have the batter ready to go before the oven is even preheated! You can dump all the ingredients in one bowl and mix!

Again, this banana bread is vegan, oil-free, gluten-free, egg-free and refined sugar-free, using only 1/3 cup maple syrup to sweeten. It’s not nut-free of course, so if you must avoid almonds I’m so sorry!! I haven’t spent time experimenting with a substitute but I could if there is interest out there. Anyway, I hope you try this and love it as much as we do. Add 1/3 cup chocolate chips for a special treat!

I threw these together one morning when I knew my green smoothie wasn’t going to be enough. I just needed something to chew and help me feel satiated. These little bundles did the trick. If you’re looking for light, airy and fluffy, run away. They are dense, fiber-filled clusters of lemony, oaty goodness. I love oats, and I adore lemon, especially during warm months, so the combo seemed like a good fit. Just zesting lemons instantly elevates my mood so I especially love dishes that call for lemon. This recipe is super easy and quick to make, and very healthy consisting of healthy, whole foods. These are every bit as good without coconut so if you don’t care for it or can’t have it, feel free to omit. Make sure your bananas are very ripe; if they aren’t you may need to add more than the called-for 1 tablespoon of maple syrup.

This was one of those recipes in which I had a craving for flavor (in this case, lemon) and a new dish was born. Yummy! I’ve been experimenting more and more with aquafaba, the juice from canned chickpeas, and really liking the results.

It looks like there are a lot of ingredients here but a lot of them are spices. It really isn’t any more labor intensive than any other loaf, muffin or cookie recipe I’ve got. The key is to put the blueberries in the bottom of the loaf pan so that when it cools and you flip it over, you have a yummy, dark purple blueberry topping. Cool looking and even better tasting.

I realize I have a brownie recipe on this site already but you can never have too many brownie recipes! This one is my favorite and really easy to make. I’ve made them for dessert aficionados and non-vegan foodies alike and neither could believe they 1) were made with black beans and 2) weren’t made with refined sugar, oil or eggs like most brownies. If you like peanut butter I recommend using it here, even though the flavor in the finished product is mild. If you don’t like it or can’t have it, by all means use almond butter or the nut/seed butter of your choice.

This recipe came to me while I was working out, as many recipes do (I should be thinking about the workout and not food, I know!). I wanted to throw something together for an easy lunch and this is what I came up with. They are easy to make but taste like they were a lot of work. They’re moist but hold together well. Really yummy. I like serving them with avocado and Sour Un-Cream, or my Toasted Pepita Avocado Sauce as pictured.

These babies were created when I just threw a bunch of pancake-related items in my Vitamix. I didn’t feel like measuring out the flour and I figured using rolled oats would work, blended along with everything else. And work it did! Yummy. Easy to make, healthy and delicious.

Feel free to add chocolate chips, blueberries or chopped/sliced bananas to the batter once it’s poured onto the griddle.

I have made a LOT of cheesy sauces over the years. I mean, it’s crazy how many; recipes I’ve found and tweaked, recipes I’ve created, etc. After all, mac-n-cheese was my favorite food before I went vegan 10+ years ago. While I don’t crave the real thing, I still really love comforting foods like noodles with a creamy, cheese-like sauce. Anyway, all the recipes I tried were similar to each other, all yummy, but all left me feeling like I wasn’t there yet; that my quest for the perfect sauce wasn’t complete. Getting the perfect combination of texture, mouth-feel, flavor and nutrient profile was beginning to seem impossible.

Sure, there are rich and amazingly delicious sauces out there but many of them call for a ton of nuts or a bunch of oil. Any vegan food can taste delectable when adding a bunch of fat – there’s no creativity or skill in that. The real challenge and test lies in making something that’s healthy, rich and delicious without exceeding your daily fat quota in one meal.

But I wouldn’t consider selling my offspring for the last bar on earth as some people I know might. It’s good. I enjoy a quality piece of dark chocolate or a chocolatey dessert as much as the next girl, but when I like chocolate best is when it’s paired with something else, for example, peanut butter, raspberry, or in this case PUMPKIN!

If you’ve never had chocolate and pumpkin together, you’ve been missing out! The warm spices we associate with pumpkin taste great with the rich chocolate. This recipe calls for healthy whole foods like black beans and pumpkin, uses very little flour, and no refined sugar or oil, and no eggs or dairy of course. The only not-so-healthy part is the chocolate chips but we only use 1/4 cup. I really like to use the Wonderslim cocoa powder as it’s lower in fat and caffeine than typical cocoa powder.